The quintessential Levantine flatbread. A heavily dimpled, yeasted dough acts as a canvas for an aggressive, oil-soaked paste of wild thyme, sumac, and sesame seeds, baked rapidly under intense heat.
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The Dough. Combine the flour, yeast, salt, and water. Knead aggressively for 10 minutes until the dough is violently elastic and smooth. Let it and rise for 1 hour until doubled.
The Paste. In a small bowl, mix the dry za'atar blend with the olive oil until it forms a thick, dark green sludge. It should be easily spreadable but not watery.
The Canvas. Punch down the dough and divide it into balls. Roll each out into flat, round discs. Crucially, use your fingertips to press deep dimples all over the surface of the dough; this prevents it from puffing like a pita and traps pools of the oil.
The Plastering. Spread a generous layer of the za'atar paste over the dimpled dough, taking it almost to the very edges.
The . on a blazing hot pizza stone or inverted sheet at 500°F (260°C) for 6-8 minutes , until the bottom is charred and the top is bubbling and fragrant. Serve immediately.
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